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Homemade Egg Noodles
(Makes about 3/4 pound)

1-1/2 cups unsifted all-purpose flour
1 egg
1 egg white
1 tablespoon olive oil
1 teaspoon salt
a few drops of water

Pour the flour into a large mixing bowl or in a heap on a pastry
board, make a well in the center of the flour and in it put the
egg, egg white, oil, and salt. Mix together with a fork or your
fingers until the dough can be gathered into a rough ball. Moisten
any remaining dry bits of flour with drops of water and press them
into the ball.

By hand: Knead the dough on a floured board, working in a little
extra flour if the dough seems sticky. After about 10 minutes, the
dough should be smooth, shiny and elastic. Wrap it in wax paper
and let the dough rest for at least 10 minutes before rolling it.
Divide the dough into 2 balls. Place 1 ball on a floured board or
pastry cloth and flatten it with the palm of your hand into an
oblong about 1 inch thick. Dust the top lightly with flour. Then,
using a heavy rolling pin, start at one end of the oblong and roll
it out lengthwise away from yourself to within an inch or so of
the farthest edge. Turn the dough crosswise and roll across its
width. Repeat, turning and rolling dough, until it is paper thin.
If at any time the dough begins to stick, lift it carefully and
sprinkle more flour under it. To make tortellini and ravioli,
follow the cutting directions in those recipes. To make tagliarini,
fettuccine, tagliatelle and lasagne, dust the rolled dough lightly
with flour and let it rest for about 10 minutes. Then gently roll
the dough into a jelly-roll shape. With a long sharp knife, slice
the roll crosswise into even strips- 1/8 inch wide for tagliarini,
1/4 inch wide for fettuccine or tagliatelle, and 1-1/2 to 2 inches
wide for lasagne. Unroll the strips and set them aside on wax paper.
In the same fashion, roll, shape, and slice the second half of the
dough.

With a pasta machine: Pull off about a third of the dough at a
time, set the smooth rolls on the pasta machine as far apart as
possible and feed the piece of dough through them. Reroll this
strip 4 or 5 more times, folding under the ragged edges and dusting
the dough lightly with flour if it feels sticky. When the dough is
smooth, shiny, and elastic, it has been kneaded enough. Now start
to roll it out, setting the machine to the second notch and feeding
the dough through with the rolls closer together. Then set the
machine at the third notch and roll the dough thinner. Repeat,
changing the notch after each rolling, until the dough is about
1/16 inch thick. To make tagliarini, feed the dough through the
narrow cutting blades of the pasta machine; to make fettuccine or
tagliatelle, feed it through the wide blades. For lasagne, roll
the dough into a jelly-roll shape and cut it by hand into 1-1/2 to
2 inch wide strips.

Homemade egg noodles may be cooked at once or covered tightly with
plastic wrap and kept in the refrigerator for as long as 24 hours.
Cook them in 6 to 8 quarts of rapidly boiling salted water for 5
to 10 minutes, or until just tender (al dente). To test, lift out
a strand and taste it.

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